At the festive table on the Old New Year, the housewives can really take a walk. Indeed, based on established rules, December 31 is the day that is part of the Christmas Lent, and canonists on this holiday try not to decorate the table with generous goodies.

But from January 7, on Christmas Day, the post ends, and already by the Old New Year a real gastronomic walk begins. Culinary experts put on the festive table the most magnificent treats from meat and fish, sweets, pastries, savory snacks and everything that the gourmet soul, worn out during the Lent, desires.

Traditionally, jellied meat is cooked in meat broth, which requires a very long cooking to solidify in order for gelatin to stand out.

A special place in the festive Staron-New Year’s menu is taken by jellied meat. Each cook has his own favorite and proven recipe for this dish. And for those who are willing to experiment or do not have their own established technology for preparing jelly, we are happy to share an excellent recipe. Following it, you can cook and put on the table a fantastically delicious dish.

The record holder for calorie content is jelly made from pork parts of the carcass. It can contain up to 350 kcal per 100 g.

Therefore, we move from long words to specific actions and stock up with the necessary ingredients:

• 1 pork leg;
• 1 beef leg;
• 1 kg of a whole piece of boneless beef;
• 2 onion heads;
• 3-4 pcs. bay leaves;
• 6-8 peas of allspice;
• 3-4 cloves of garlic;
• 1 tbsp. a spoonful of salt.

We carefully wash the legs and meat and put it in a large and deep pan. Fill everything with cold water and leave for a couple of hours. During this time, clots of clotted blood, etc., will come out of the meat.

The main useful component of aspic is its protein component, namely collagen, which makes the skin supple and smoothes wrinkles.

We drain the liquid, rinse the legs and meat and again fill it with water - all the ingredients should be covered with liquid. Put the meat on the fire, wait until it boils, then remove the foam and add the onion, sliced ​​in half rings. We close the lid and cook about 6 or even 8 hours on low heat.

Jellied meat promotes muscle growth thanks to collagen. So a couple of spoons of jelly will act on the body better than a protein bar or a drink.

We transfer the finished (not digested meat) into a separate container, and filter the broth and pour it back into the pan. Add to it bay leaf, peppercorns, as well as salt and minced garlic. Cook for about 10 minutes.

Separate the meat from the bones, cut into pieces or tear the fibers with your hands, put in a plate or pike perch and pour in a fragrant hot broth. We are waiting for the jelly to cool and put it in the refrigerator.

Pork jelly helps fight prostatitis, and the presence of zinc has a beneficial effect on potency.

Ready jellied meat can be decorated with figures of vegetables and root vegetables, boiled eggs, olives, herbs, etc.